Soups
Butternut Squash Soup

M=Meat | P=Parve (no meat, no dairy) | D=Dairy | VEG=Vegetarian | V=Vegan | GF=Gluten Free​

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Butternut Squash Soup
P | VEG | V | GF
Makes about 3 quarts.
Serves 6 to 10, depending on the rest of the menu.

This soup is very easy to make, perfectly seasonal, and a good choice if you have vegetarian or vegans at your table. Reheat on low and watch to make sure it doesn’t boil or scorch.
 
If you have time for a garnish, cook shelled pumpkin seeds (pepitas) in a little canola oil in a non-stick pan for a few minutes, until they begin to brown and smell toasty. This can be done a day or two ahead. Sprinkle on top of hot soup.
 
Recipe adapted from Sundays at Moosewood.
 

Ingredients
1 med to large butternut squash, cut in half lengthwise, seeds removed
1 large onion, chopped
2 TBSP canola oil
¼ tsp nutmeg, freshly grated if possible
¼ tsp cinnamon
¼ tsp dried thyme or 1 tsp fresh, chopped
2 bay leaves
1 medium carrot, diced
2 celery stalks, diced
1½ C vegetable broth or water
1½ C tomato juice
1 C apple cider
1 C orange juice
salt and pepper to taste

Directions

1. Preheat oven to 350°
2. Place the halved squash on a parchment-lined baking sheet. Roast 45 minutes to 1 hour, until soft.
3. Scoop out pulp; discard skin.
4. Meanwhile in a large pot, sauté onion in oil with nutmeg, cinnamon, thyme, and bay leaves until onion is translucent.
5. Add carrot, celery, and broth or water. Bring to a boil; reduce to a simmer, cover and cook until carrots are tender – about 10 to 15 minutes.
6. Remove the bay leaves and add the cooked squash. Use an immersion blender in the pot (or transfer to a food processor) to puree everything.
7. Add the juices, re-blend or stir to combine.
8. Taste and season with salt & pepper.

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